Ham and Great Northern Bean Soup for the Crock Pot
- Ready In:
- 8hrs 20mins
- 1 lb dried great northern beans, separated, soaked, and rinsed
- 3⁄4 cup carrot, chopped
- 1⁄2 cup onion, chopped
- 6 cups chicken broth (or substitute 2 cups of pan drippings if you have them, so 2 cups ham drippings and 4 cups chicken b)
- 2 cups cooked ham, diced or shredded
- 1⁄2 teaspoon ground thyme (or more to taste)
- 1⁄2 teaspoon basil (or more to taste)
- 1 teaspoon ground black pepper
- 1 bay leaf
- salt (I use sea salt)
- Place the soaked and rinsed beans in a 5- or 6-quart crock pot. Look them over one more time for any bad beans or foreign matter.
- Add chopped carrots and onion.
- Pour chicken broth (pan drippings/chicken broth combination if you're using it) over beans, carrots, and onion. Mix gently.
- Add ham and stir again.
- Throw in ground thyme, basil, and ground black pepper. (Measurements in ingredients section are a guesstimate, I hardly ever use measuring spoons when cooking, I just make a cup in my hand and eyeball it.) To my tastebuds, a little thyme goes a long way so you may wish to add more than 1/2 teaspoon. Stir again.
- Add bay leaf and push it gently under the surface of the broth so it doesn't float.
- Cook on high for 1 hour, then low for 8 hours, stirring once in a while if you can. You could probably just cook on low for 8-9 hours if there's nobody home to change the setting. I just like to get things heated up and moving so I do high for an hour on just about everything I put in a Crock Pot.
- Remove the bay leaf.
- Add salt just before serving to the whole pot or individual bowls.
- This may taste good with a drop of Dijon mustard in individual bowls or even a tablespoon or two of cream.
- If it's too thin, just take the lid off for a while.
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RECIPE SUBMITTED BY
Hi, my name is Stacy. I live in a small farm town in northern Illinois with my husband, two teenage daughters, and two cats. I work from home doing medical dictations for an orthopaedic surgeon. Although I've been married for 20 years, meals have never been an exciting event. If it involved anything above opening a can, forget it. Only in the past few years have I really gotten interested in true cooking and become more adventuresome in the kitchen and trying to not lean so heavily on recipe cards. I've discovered the joy of doubling recipes and freezing half for nights that are a challenge or when I've had a rough day and don't feel up to cooking. I canned my first batches of spaghetti sauce and salsa this fall, using stuff from my very own backyard garden. I hope to can some apples yet this year.